Adapted from Williams-Sonoma
Note: Before using the zucchini in this recipe, rinse and dry, then cut off the stem end before shredding onto layers of paper towels to absorb some of the excess moisture.
Makes: 10-12 muffins
- 1 cup all-purpose flour
- 1/2 cup oat bran
- 1/2 cup brown sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. lemon zest, from 1/2 lemon
- 2 eggs
- 1/3 cup canola oil or almond oil
- 1 tsp. vanilla extract
- 1 zucchini, 4 oz. total, shredded and drained on paper towels
- 1 apple, shredded
- 3/4 cup dried sweet cherries (optional)
Preheat an oven to 400°F.
In a bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt and lemon zest.
In another bowl, whisk together the eggs, oil, apple, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the dried sweet cherries. The batter will be stiff.
Spoon the batter into the muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Serve them warm or at room temperature, with butter or marmalade.